The Hario V60 is different from most drippers in that it has a gaping hole at the bottom. Most other drippers will have one or a few small holes. Because of this, brewed coffee will exit the V60 faster and requires a slower, more careful pour. With a little practice, one can determine the correct pace at which to pour hot water. With that said, a kettle with a thin spout is necessary.
How can a dripper with a gaping hole in the bottom possibly make good coffee? That is what I asked when I first saw the Hario V60.
I was used to Melitta-type filtercone holders that have 1, 2, 3 holes in the bottom. The fewer holes, the longer the coffee and water tend to infuse. More infusion means more extraction of soluble solids, which means more flavor in the cup.
But what I found was that the Hario V60 can result in excellent brews if you use the right pouring technique. It's all about the pour. You don't just dump a load of water on top of coffee grounds in a V60 and get a good cup. It doesn't do it for you ... you must coax the extraction of solids from the grounds, and this involves both a good pace and good pattern in how you add water to the coffee.
I would say that you need, yes need, a kettle with a thin spout similar to a Hario Buono to get a good cup from the V60. You must pre-wet the grounds for 30 seconds or so, and then start a slow pour, ideally in a circular pattern and without pouring onto the filter paper itself.
Oh, as with all drip brewers, wash out the filter with hot water before brewing, and you can pre-heat the cone and cup at the same time. We have some videos on YouTube, and there are many many others, showing the techniques.
THIS DRIPPER ONLY WORKS WITH THESE FILTERS.
Click here for brewing basics.